Hearty Chicken and Sweet Potato Family Casserole

• 3 cups cooked shredded chicken (rotisserie or poached)
• 3 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups fresh or frozen green beans, trimmed and halved
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1/2 cup milk (whole or 2%)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 1/2 cups shredded sharp cheddar cheese
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
2. In a large pot, bring salted water to a boil. Add diced sweet potatoes and cook for about 8 minutes until just tender but not mushy. Drain and set aside.
3. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
4. Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1-2 minutes, then slowly whisk in the chicken broth and milk until smooth.
5. Add dried thyme, smoked paprika, salt, and pepper. Simmer the sauce gently for 5-7 minutes until it thickens to a creamy consistency.
6. Mix the shredded chicken, cooked sweet potatoes, green beans, and sauce in a large bowl until well combined. Pour mixture into prepared baking dish and spread evenly.
7. Sprinkle shredded cheddar cheese evenly on top. Bake uncovered for 30-35 minutes until casserole is bubbly and cheese is melted and golden.
8. Optional: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Chef tips

• Substitute frozen green beans with fresh if available, but thaw and drain frozen beans well to avoid excess moisture.
• Use low-sodium chicken broth to control salt levels, especially if using rotisserie chicken which can be salty.
• For a gluten-free version, replace all-purpose flour with cornstarch or a gluten-free flour blend (use half the amount with cornstarch).
• Leftover casserole can be refrigerated and reheated in the oven or microwave; add a splash of milk when reheating to keep it creamy.